This is the ramblings of a self-described “gourmet girl” that loves to cook and eat good food. I love creating and sharing recipes, sharing new food finds, talking about and photographing “beautiful food”. In July 2012, I eliminated wheat, grains and added sugar from my diet and have rediscovered real, whole fresh foods again. Join me in my journey. Enjoy and welcome to my blog!
This evening we decided to grill steaks for dinner. Hubby ran to the store and picked up a couple of filet mignon steaks that I lightly seasoned with Kosher salt and freshly ground black pepper before grilling them. I also sauteed some fresh sliced mushrooms to top my steak with (hubby is not a mushroom fan). For our sides, I made 2 different veggies. I halved some ripe cherry tomatoes and marinated them in extra virgin olive oil, pomegranate vinegar and salt and pepper. I also had a bag of rather large brussels sprouts that I wanted to make, so I looked for a different recipe to use them in. I found a delicious sounding recipe from Bon Appetit Magazine's November 2007 issue. It was for Brussels Sprout Hash w/ Caramelized Shallots and the recipe looked and sounded really good. It called for thinly sliced brussels sprouts that were cooked with caramelized shallots along with a little sugar and apple cider vinegar. I substituted 4 teaspoons of Swerve sweetener for the 4 teaspoons of sugar called for in the recipe. It turned out really good and it was a great way to use the larger brussels sprouts.
Below are a couple of pictures as well as the easy brussels sprout recipe from Bon Appetit. Enjoy!
Brussels Sprout Hash with Caramelized Shallots
Bon Appétit | November 2007
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar (I substituted Swerve sweetener)
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
Melt 3 tablespoons butter in medium skillet over
medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté
until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown
and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into
thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add
sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes.
Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates
and sprouts are tender but still bright green, 3 minutes. Add shallots; season
with salt and pepper.